NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Whole wheat penne pasta

1 cup Diced tomatoes

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F and spread the diced tomatoes on a parchment-lined baking sheet, roasting for 15 minutes until slightly caramelized.

• 2

  Bring a pot of salted water to a boil and cook the whole wheat penne until al dente, then drain and set aside.

• 3

  While the pasta cooks, slice the chicken breast into bite-sized strips and season with half of the salt and pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 5

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then stir in the roasted tomatoes and their juices.

• 6

  Toss the cooked penne and baby spinach into the skillet, stirring until the spinach is wilted and the pasta is well coated.

• 7

  Remove from heat and garnish with torn fresh basil and the remaining salt and pepper before serving.